In small bowl, beat egg yolks slightly. Into yolks, beat small amount of lemon mixture; pour egg mixture back into lemon mixture in saucepan. Reduce heat to low; cook, stirring constantly, until mixture is very thick, about 5 minutes.

Pour lemon curd into bowl; cover surface with plastic wrap and refrigerate 3 hours or until well chilled. Store lemon curd in decorative jar in refrigerator up to 1 week. Serve lemon curd to spread on biscuits or scones, or use to fill cakes, pies, and tarts.

A Part of Hearst Digital Media
Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.